I was lucky to have tasted the famous version distributed by Masjid Jamek Kampung Baru and that was before it was crowned Bubur Lambuk Agong by the late Sultan Salahuddin of Selangor! Whilst I was researching on the net, it seems like different states would have their own version of Bubur Lambuk. Terengganu's version have shredded leafy herbs added, while the northern states like Kedah would have seafood added. Johor's version has dried shrimps and vegetables added.

The recipe is very simple, just like normal way of making rice congee, just that need to fry up the aromatics and spices before adding the rice and water. I've tried to use Chef Fazli's recipe but as I was measuring up the amount of spices, I find that it was wayyy too much for our tastebud. So I've reduced the spices and increased the rice in order to serve up a recipe for 3 - 4 servings. Traditionally beef is used but it's a hard to source ingredient in my area so I've used chicken instead.

So here's my take of Bubur Ayam Lambuk which Capt'n Hook and BoiBoi gave thumbs up. The aromatic and spices taste was just nice and not overpowering. Just like how I've remembered it to be ;-)

In a pot, pour in 2 Tbsp oil. Once heat up, add in the minced chicken. Fry till the meat is lightly browned. Loosen the meat when you stir them along. Dish up and set aside.

In the same pot, add in remaining 2 Tbsp oil. Fry (A) until fragrant and onion a little brown on the edges before adding (B). Stir and fry till the spices are aromatic before adding the rice. Stir to mix well. Pour in the 1.5 litres water.

Let it come to a boil before turning down the heat to medium low. Stir occasionally to prevent from sticking at the bottom. Now, the tricky part... once you noticed the water is almost dry down, pour in 250 ml of hot water. Continue to do this and add water until the rice is all broken up ala Cantonese style. I have to do this 4 times in total. The family prefer thick congee so that's how I've cooked mine. So you'll have to adjust the water level according to your liking. There's no hard or fast rules for cooking rice congee. In between adding the water, add in the cooked minced chicken. Adjust seasonings accordingly.

Towards the end, just remember to keep a close watch and stir the congee once in a while. Once done, turn off the heat and serve while it's hot. Topped with garnishes before serving.